Thinai Salad / Foxtail Millet Salad - Healthy Salad Recipes

Thinai Salad/Foxtail Millet salad

Ingredients
Cooked Thinai / Fox tail millet - 1/4 cup
Chopped onion -  a handful
Chopped green apple - a handful
Chopped capsicum - 1 tbsp
Chopped green chillies - 1
Chopped carrot - a handful
Chopped coriander leaves - 2 tsp
Chopped almonds or nuts of your choice -6
Chopped dates - 2
Pomegranate - 1/8 cup
Olive oil - 2 tsp
Lemon juice - 1 tbsp
Salt & pepper to taste
Roasted and powdered jeera / cumin - a generous pinch
Method
Take a wide bowl put all the above ingredients.
Gently mix to make sure everything is well combined.
Serve immediately.
Note:
Use your creativity to make your salad more interesting.

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Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal

Palak Keerai Chutney

Ingredients to be cooked with very little water till soft

Chopped palak- 2 cups

Green chillies -2

Chopped onion-1tsp

Salt to taste

Turmeric powder -1/8tsp

Tempering

Mustard - 1/4 tsp

Jeera - 1/4 tsp

Urad dal -1/4tsp

Red chillies-2

Curry leaves -little

Crushed garlic-3

Hing-a pinch

Oil-2tsp

Method

Take a pan pour very little water & add all the above mentioned ingredients.

In a open pan cook the palak for 3 to 4 minutes(do not over cook & change the colour of the greens).

Switch off the stove,cool the mixture completely,blend it to a smooth paste.

Heat oil in a pan & temper it,pour this hot tempering into the ground mixture,mix it well.

Serve this yummy chutney with plain rice.

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Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney / Thoodhuvalai Keerai Thogayal / Trilobatum Leaves Chutney

Thoothuvalai Keerai Thuvaiyal

Ingredients
Urad dal - 1 tbsp
( i used whole urad dal with skin)
Red chillies - 2 to 3
Thoothuvalai Keerai - 1/2 Cup
Tamarind a small piece
Hing - 1/8 tsp
Salt to taste
Ginger chopped - 1 tsp heaped
Oil - 1 tsp
Method
Heat oil in a pan roast urad dal,red chillies,hing and ginger till light brown.
Now add the toothuvalai kerai and fry till the leaves shrink.add salt mix and switch off the stove.
Cool mixture and grind to a smooth paste.
Mix with hot rice and enjoy.

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Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

Semiya Upma

Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli saute for a second and then add the boiling water . Mix well and cover it with a lid and cook in low flame till done.
Switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding vegetables then add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma

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Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties

Pineapple Rasam

Ingredients
Thur/Toor dal - 1/4 cup
( Cook and mash it well,dilute by adding some water,Keep it aside)
Chopped tomato -1
Chopped fresh pineapple - 1 cup
( Save 1/2 cup chopped pineapple and grind 1/2 cup into a smooth paste)
Salt to taste
Crushed pepper and jeera powder - 1 tsp together
Chopped curry and coriander leaves - few
Jaggery - 1/4 tsp
Hing - 1/8 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Crushed garlic 1
Method
Take a boil add all the above mentioned ingredients and  needed water except the pineapple juice/paste.
In low flame boil till pineapples are cooked.Switch off the stove and mix the pineapple paste and jaggery,adjust salt at this time.
Heat ghee in a pan and temper it ,pour this tempering into the hot rasam.
Mix and serve it with hot rice.

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